Molé Verde
Continuing our quest for 'The 7 Molés of Oaxaca' with this most unique green molé. The chilis here are fresh poblano and serrano. This molé gets a lot of its flavor from fresh herbs and toasted pumpkin seeds.
Yield: 4 cups
Calories: 367kcal
Materials
- 1 Poblano stem, seeds and skin removed and cut into strips
- 2 or 3 Serranos roughly chopped, stems removed and roughly chopped
- 1 lb Tomatillos paper removed, cut in half
- 1 White Onion peeled cut into quarters
- 4 Garlic Cloves peeled
- 2 Cups Water
- 1/3 Cup Sesame Seeds toasted
- 1/2 Cup Pepitas toasted (plus more for garnish)
- 1/4 tsp Cumin
- 1/2 tsp Black Pepper
- 1 tsp Mexican Oregano
- 1 Cup chopped greens - Hoja Santa and Epazote or Cilantro Parsley and Romaine substitute
- 1/4 Cup Oil
Instructions
- Put the tomatillos, onion and garlic in a saucepan with1/2 tsp salt and 2 cups of water. Bring to a boil, reduce heat and let simmer for 8 minutes.
- Put the poblano and serranos in a blender.
- Add the toasted sesame seeds and pumpkin seeds to the blender.
- Add 1 packed cup of greens to the blender.
- Add the cumin, black pepper and Mexican oregano to the blender.
- Tip the cooking water out of the pan with the tomatillos and reserve.
- Add the tomatillos, onion and garlic to the blender.
- Add 1/2 cup of cooking water to the blender and pulse until mostly smooth.
- Heat 1/4 cup of oil in a soup pot over medium heat. Tip in the contents of the blender and saute for 10 minutes, stirring frequently.
- Reduce heat and let simmer for 20 minutes.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Serving: 1Cup | Calories: 367kcal | Carbohydrates: 33g | Protein: 8g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 43mg | Potassium: 960mg | Fiber: 7g | Sugar: 7g | Vitamin A: 328IU | Vitamin C: 45mg | Calcium: 231mg | Iron: 4mg